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Tandoori Gobi Musallam

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Adjust Servings:
1 Cauliflower Remove any outer leaves and hard stem
1 cup Hung curd
2 tbsp each Tandoori masala and ginger garlic paste
1 tbsp Kasuri Methi
1tbsp each Kashmiri red chili powder, coriander powder, mustard oil
1/2 tbsp each Garam masala and roasted cumin powder
Per taste Salt
1 Medium sized onion Chopped
3 Medium sized tomatoes Chopped
8 Garlic Cloves
1/2 inch Ginger
1 Bayleaf
3 Cloves
1 Black cardamom
1/4 inch stick Cinnamon
10 cashews soaked in hot water Cashew nut paste Blend after 10 mins of soaking
1 tbsp each Kashmiri red chili and coriander powder
Fresh coriander leaves and pistachio For garnishing

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Tandoori Gobi Musallam


Tandoori Gobi Musallam (whole roasted cauliflower) is an exotic centerpiece for any party. The whole cauliflower head is first blanched, covered in gravy and then baked. The whole room will fill with the aroma of the gravy covered cauliflower while baking. The creamy gravy is silky smooth and fantastic. You can serve this with flatbread of your choice, rice or quinoa.

  • 1 hr 10 mins
  • Serves 4
  • Medium




Tandoori gobi musallam is a whole roasted cauliflower, which is first blanched, then drenched in the creamy gravy and finally, baked. It can make an exotic centerpiece in any party.
You can serve it with naan/chapati, rice and quinoa. It does look like a tedious process, but once you get the hang of it, it is pretty simple. You can make the sauce a day before and even blanch the cauliflower ahead of time and bake and serve it on the party day.



Remove any outer leaves and the hard stem from the cauliflower. Wash it properly.


In a pan, boil enough water along with 1 tsp each of salt, red chili powder and turmeric powder. Gently immerse the whole cauliflower in the boiling water and boil this for about 3-4 mins. Then flip it again and boil for another 3 mins. Strain the cauliflower and keep aside.


Mix all ingredients from number 2 to 7 mentioned above and coat the cauliflower completely. Put the cauliflower in a baking tray and keep it in a preheated oven ( at 200 deg Celsius) for 30-40 mins.


In the meanwhile, take a pan and add a tbsp of oil and heat it on medium heat. Add the whole spices, onions, ginger, garlic, and sauté for 5 mins or until the onions turn transparent. Next, add the tomatoes and cook until they become soft and mushy. Turn off the heat and allow it to cool for some time. Next, blend this mix and then strain it through a sieve in the same pan. Cook it on medium heat for 5 mins. Now, add the coriander powder, Kashmiri red chili powder, salt and cashews paste and cook it for another 5 mins.


Once the cauliflower is baked, take it out of the oven and shift it to the serving dish. Pour the above prepared silky smooth gravy on the baked cauliflower, garnish with fresh coriander leaves and finely grated pistachios. Enjoy this heavenly take on cauliflower with your favorite naan or rice.


I am a Physical therapist by profession and when I am not treating patients, you will either find me creating something magical in my kitchen or lost deep in a good book. Cooking is therapeutic to me and I firmly believe in Bill Holland's words, "People who give you their food give you their heart". This is the essence of food for me. I love to travel and learn about the history and culture of various beautiful places out there. I am a music lover, a true Cancerian by heart and I love to try new recipes adding my own special touch to them. I have recently developed an interest in food photography and I find it as fascinating as preparing different cuisines.

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